If you’re searching for a decadent St. Patrick’s Day dessert, this Baileys Ice Cream with Guinness Chocolate Ripple is an excellent choice. Like my other no-churn ice cream recipes, this one requires no ice cream maker. Our family has gotten hooked on making homemade ice cream — it’s simple, customizable, and far better than store-bought. If you tried the No Churn Mint Chocolate Chip Ice Cream I shared recently, you know how quickly it disappears.
Baileys Ice Cream with Guinness Chocolate Ripple
My husband has been experimenting with Guinness and Baileys lately, and the results have been delicious. Between Guinness Beef Stew, Guinness cupcakes with Baileys frosting, and now this ice cream, our kitchen has been full of Irish-inspired treats. I love that he keeps coming up with creative recipes — and I don’t mind being spoiled by the taste-testing either.
This Baileys ice cream is a grown-up dessert, since it includes alcohol. The base carries the smooth, creamy flavor of Irish cream, while the Guinness chocolate ripple adds a rich, slightly malty chocolate swirl that elevates the whole dessert. The contrast of creamy ice cream and dark chocolate ripple is irresistible.
We enjoyed a serving right after making the batch and saved some for later — it holds up well in the freezer and tastes just as good the next day. Below are the straightforward ingredients and steps to make this no-churn Baileys ice cream at home.
The ingredients are simple and pantry-friendly. All no-churn ice creams start with heavy whipping cream whipped to soft peaks, then folded together with sweetened condensed milk for a creamy base. For this recipe you’ll add Baileys Irish Cream to the ice cream base and make a separate Guinness chocolate sauce to ripple through the frozen ice cream.
INGREDIENTS
Chocolate Sauce:
1/2 cup Guinness Extra Stout
1 cup sugar
1/2 cup cocoa powder
1/2 tsp vanilla extract
Ice Cream Base:
2 cups heavy whipping cream
14 oz sweetened condensed milk (one can)
2 tbsp Baileys Irish Cream
DIRECTIONS
1. Combine the Guinness, sugar, cocoa powder, and vanilla in a small saucepan. Bring to a boil, stirring to dissolve the sugar and cocoa.
2. Reduce heat and simmer until the sauce thickens. A thermometer should register about 225°F (around the temperature when sauce becomes syrupy). Remove from heat and let cool to room temperature.
3. In a large bowl, whip the heavy cream and Baileys on high speed until soft peaks form.
4. Gently fold in the sweetened condensed milk until evenly combined with the whipped cream.
5. Spoon one-third of the ice cream mixture into a loaf pan and smooth the surface.
6. Drizzle a portion of the cooled Guinness chocolate sauce over the layer.
7. Repeat with another third of the ice cream mixture and more chocolate sauce, then spread the remaining ice cream on top.
8. Cover the pan with foil and freeze for at least 6 hours, or until firm. Remove from the freezer a few minutes before scooping to allow slightly easier serving.
Enjoy this festive, adult-friendly ice cream at your St. Patrick’s Day gathering or whenever you crave a special homemade treat. The combination of creamy Baileys-flavored ice cream and the bitter-sweet Guinness chocolate ripple makes a memorable dessert that’s easier to make than you might think.
Looking for other St. Patrick’s Day recipes? Try some of the other dishes we’ve tested and enjoyed recently.
